"Wolfgang" wrote in message
...

"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

SNIP

/ Roger

I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.

A couple of notes:

First, I am continually impressed with the high degree of proficiency you
and many of our other non-native English speakers show in the written
language. It's a testament to many a fine educational system, as well as
their students. Not a few of our American contributors should aspire to
do
as well with their own language.....let alone someone else's.

Here in the U.S. a shallot and a scallion are not at all the same thing.
Scallions, also known as spring onions or green onions are long, typically
eight to twelve inches (20-30 cm) and thin, 1/4-1/2 inch (.6-1.2 cm) in
diameter. They are dark green at the tops and fade to white at the root
end. Shallots are the classic roughly globular shape normally associated
with onions and are mild flavored as compared to the very sharp scallions.

Ahh, shallot it is then, but you've already figured that out.

What you call a "wedge" of garlic is referred to most often as a "clove"
here. The larger body from which it is separated is generally called a
"head". There are a couple of problems with this nomenclature. For one
thing.....and this is obviously a minor issue....there is a possibility,
however slight, of confusion with a popular spice, used mostly for baking
here, and also called clove. An old friend who was a rabid gardener, as
well as being pathologically well-read, insisted that the proper
terminology
was "clove" for the larger body, and "toe" for what you call a "wedge". I
have never encountered the latter before, but like it as it eliminates the
vague discomfort I've felt ever since my friend's revelation. I believe
I'll use it from now on. Of course, this means that most native English
speakers (and readers) won't know what I'm talking about but, as I will be
the one sharing a recipe, I figure that is their problem......not mine.


Bon Apetit!

Wolfgang


Why thanks!

Wolfgang, would you suggest a good wine or two that you think will go well
with salmon and/or trout?

I know taste is something very personal, but I'm always open to suggestions.

/Roger
At least when it comes to wine........